Bee Sting Slices

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   For the buttercream, stir 150 ml milk, 75 g sugar and pudding powder until smooth. Bring 3/4 l milk to the boil, stir in the pudding powder and simmer for 1 minute. Place in a bowl, place foil directly on the surface.

2. 2

   Allow to cool for at least 4 hours at room temperature.

3. 3

   For the yeast dough mix 500 g flour, 1 pinch of salt and 125 g sugar in a mixing bowl, add 100 g butter in flakes and eggs. Warm 1/4 l milk lukewarm. Crumble yeast into it and dissolve it.

4. 4

   Pour into the flour mixture and knead into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes.

5. 5

   In the meantime, melt 150 g butter in a pot. Add 200 g sugar, vanillin sugar and cream, bring to the boil while stirring. Remove from the heat and stir in the almonds. Leave to cool.

6. 6

   Grease a fat pan (deep baking tray; approx. 32 x 39 cm). Knead the dough with floured hands. Roll out on the fat pan and press to the edges. Let it rise again for about 20 minutes.

7. 7

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Spread almond paste on the dough. Let it rise again for about 15 minutes. Bake in the hot oven for about 20 minutes. Let it cool down.

8. 8

   Quarter the yeast base. Cut each quarter horizontally. Whisk 500 g butter with the whisk of the hand mixer for 6-8 minutes until white-creamy. Stir the pudding through, adding it to the butter by the spoonful.

9. 9

   Spread the buttercream evenly on the 4 lower bases. Place almond lids on top and chill for at least 1 hour.

Nutrition Facts

KCAL
390 kcal

CARBS
30 g

FATS
27 g

PROTEINS
5 g